Recipe

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• 1 tbsp olive oil
• 3 1/2 cups chopped yellow bell peppers (about 2 large)
• 1 1/2 cups chopped carrots (about 2 medium)
• 1 cup chopped onion (about 1 medium)
• 1/2 tsp spanish smoked paprika
• 2 garlic cloves, chopped
• 5 cups reduced-sodium fat-free chicken broth, divided
• 1/4 tsp fresh ground black pepper
• 1 (15 oz) can salt-free pumpkin puree
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted pumpkin seeds, toasted
• 1 tbsp chopped fresh parsley

• 1 Heat oil in a Dutch oven over medium-high heat.
• 2 Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally.
• 3 Add paprika and garlic; sauté 1 minute.
• 4 Add 3 cups broth and black pepper; bring to a boil.
• 5 Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
• 6 Place one-third of vegetable mixture in a blender. Blend until smooth. Pour into a large bowl.
• 7 Repeat procedure with remaining vegetable mixture.
• 8 Return pureed vegetable mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin. Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently.
• 9 Remove from heat; stir in juice.
• 10 Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley.